Easy Chicken Kway Teow Soup
Silky smooth kway teow, with crispy fried anchovies and tender chicken, accompanied with the fragrance of garlic oil - this Chicken Kway Teow Soup is nostalgic, comforting and so nutritious.
Equipment
- Saucepan
- Strainer
- Wooden Chopsticks
- Silicone Spatula
Ingredients
- 140 g boneless chicken thighs, sliced thinly, 0.5cm thick
- 1/4 tsp salt
- 200 g kway teow, for soup, fluffed up
- 2 tbsp garlic oil
- 500 ml chicken stock
- 1 tbsp oyster sauce
- 35 g choy sum, any leafy greens
- 90 g beansprouts, cleaned
- 1 tbsp crispy fried anchovies
- 1/2 tbsp crispy fried garlic
- 7 g red chilli, chopped/ sliced thinly
Instructions
- Prepare the ingredients.
- Marinate the chicken sliced with half of the salt. Rub to distribute them evenly.
- Fluff up the kway teow noodles by gently separating and tossing them with your hands.
- Add the water in a saucepan over medium heat and let it come to a rolling boil.
- Add the fluffed kway teow noodles, tossing them gently with a pair of wooden cooking chopsticks for 45 seconds to 1 minute.
- Strain the kway teow noodles, shaking off any excess. Discard the water.
- Add 1/2 of the garlic oil to the kway teow noodles, tossing them to mix evenly with the wooden chopsticks.
- Place a saucepan on the stove. Add chicken stock, the rest of the salt and all the oyster sauce, stirring to mix until even in colour. Cover the pan and let it come to a rolling boil, for about 2 minutes.
- When the soup is boiling, add the marinated chicken slices and stir lightly, until they are all separated. Cover the saucepan and cook for 1.5 minutes, or until it comes to a rolling boil and the chicken is well-cooked.
- Taste the stock and adjust. (See notes).
- Submerge the choy sum and beansprouts in the soup, stirring lightly, for 30 seconds, or until softened. Switch off the heat.
- Transfer the chicken and vegetables onto the kway teow noodles. Carefully pour the soup into the serving bowl.
- Garnish with crispy fried anchovies, crispy fried garlic, the rest of the garlic oil and chopped spring onions and cilantro.
- Serve immediately with some chopped red chilli.
Notes
Tips
- Boneless chicken thighs with skin on adds a little bit of flavour from the fats into the soup. If preferred, chicken breast works as well.
- The chicken is sliced thinly for a quicker cooking time.
- The kway teow noodles must be cooked first as we will be pouring the soup directly into the serving bowl. Pre-cooking them also makes the texture slightly chewier. Be careful not to overcook them, as the texture will become mushy.
- Mixing the kway teow noodles with oil prevents them from sticking to each other while cooking the soup. Using garlic oil gives a lovely fragrance to them too.
- The taste should be quite light and subtle, as anchovies will be added later. If the anchovies are omitted, adjust the taste by adding more salt and oyster sauce.
- Make sure to watch the full video to see how I made it exactly!
Nutrition
Serving: 1gCalories: 1169kcalCarbohydrates: 90gProtein: 47gFat: 69gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 148mgSodium: 2959mgPotassium: 644mgFiber: 3gSugar: 9gVitamin A: 269IUVitamin C: 28mgCalcium: 46mgIron: 3mg
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